ARKANSAS FFA MILK QUALITY and PRODUCTS

ARKANSAS FFA MILK QUALITY and PRODUCTS CAREER DEVELOPMENT EVENT

I. Purpose The Milk Quality and Products Career Development Event promotes practical learning activities in milk quality and dairy products, as well as assisting students in developing team decision- making skills. The focus of the Milk Quality and Products Career Development is raw milk quality, federal milk marketing orders and attributes of selected milk products. The four general areas that contribute to milk quality and consumer demand are: Milk production Milk quality and safety Milk processing or manufacturing Raw milk marketing

II. Event Rules A. Teams may consist of three or four members. Team ranking is determined by combining the scores of the top three students from each team. Teams that have fewer than three members are not eligible for team awards, but students may receive individual awards. B. Participants are not to use strong deodorant, perfume, chewing gum or other detractors to the tastes and smell senses. C. Any participant in possession of an electronic device in the event area is subject to disqualification.

III. Event Format A. Materials each participant needs to provide: a.i.1. Clipboard (Clear and Unmarked) a.i.2. Two sharpened No. 2 pencils for placing classes a.i.3. Optional: Students may wish to bring a non-programmable calculator, bottled water and or palette cleanser. B. Flow of Event a.i.1. Milk Flavor Identification and Evaluation- 20 minutes a.i.2. Fat Content Identification – 20 minutes a.i.3. California Mastitis Test – 20 minutes a.i.4. Cheese Identification – 20 minutes a.i.5. Written Exam – 40 minutes IV. Individual Activities a. Milk Flavor Identification and Evaluation (20 minutes) – 110 points 1. Ten milk samples will be scored on flavor (taste and odor) using the computerized score-card. All samples of milk are prepared from pasteurized milk intended for table use and will score 1 to 10 (See Scoring Guide). Milk samples will be tempered to 60’F. Only those cups provided at the event may be used. 2. Participants are to use whole numbers when scoring “Flavor” of milk and to check only the most serious defect in a sample even if more than one flavor is detected. If no defect is noted, participants should check, “No defect” and score as a ten (See Scoring Guide). 3. Palette cleansers (e.g. apples or soda crackers) will be allowed for refreshing. Scoring Guide-Refer to the current scorecard provided by Arkansas FFA Scores may range from 1 to 10. On a quality basis: 10 excellent (no defect) 8 to 9 good 5 to 7 fair 2 to 4 poor 1 unacceptable/un-salable

B. Milk Fat Content of Fresh Milk Products (20 minutes) – 15 points 1. Five samples of fresh fluid milk products will be identified according to their content of milk fat. 2. The following products may be included amount the samples: nonfat (skim) milk, reduced fat milk (2%), milk (3.3%), half and half (10.5%), coffee cream (18%) and whipping cream (30%). C. California Mastitis Test (20 minutes) – 64 points 1. The California Mastitis Test will be scored using even numbers from 0 to 8 inclusive. 2. Eight Samples of milk will be evaluated for abnormality, using the California Mastitis Test method. D. Cheese Identification (20 Minutes) – 50 points 1. Five cheese samples for identification will be selected from those listed below. Cubes of the cheeses will be available for tasting. Note: More than one sample of a given cheese may be used. A score of 3 points is given for each variety correctly identified. Uncolored cheeses may be used. 2. In addition to identifying cheese samples, participants will classify characteristics of identified cheeses using the following matrix. Participants will have seven characteristics to select based on the five identified cheese samples (35 points possible). An example cheese characteristic problem can be found in the reference section of the national handbook. E. Written Test (40 minutes) – 120 points The written test will be comprised of a total of 60 multiple choice items. The test will be given in two parts with on part consisting of thirty (30) questions on quality milk production and a second part of thirty (30) questions on milk marketing. Test questions will be taken from the past 4 years of national contest tests. The problem solving portion will be in the same format as national exam but will not come from the test bank. V. Scoring The event will be worth 1,840 total points based on positive-type scoring.

Activity Points/Sample Samples Points Milk Flavor Identification And Evaluation 11 points/sample 10 samples 110 Fat Identification 3 points/sample 5 samples 15 California Mastitis Test 8 points/sample 8 samples 65 Cheese type identification 3 points/sample 5 samples 15 Cheese characteristic identification 7 point/sample 5 samples 35 Written Exam 60 questions 120 Total Possible Individual Points 460 Total Points per Team 1280

VI. Tiebreakers If ties occur, the following events will be used in order to determine award recipients:

Team: Higher of the 4th score

Individual: Exam Sum of milk flavors, fat ID, CMT and cheese ID